Ingredients:

Pumpkin – 1 cup (Cut in to small cubes)
Coriander leaves – 2 tablespoons
Salt – to taste
Low fat Yoghurt – 1 cup
Mustard seeds – ½ teaspoon
Chana Dal – 1 tsp.
Urad Dal – 1 Tsp.
Olive oil – 2 tbsp.

For Coconut/Mustard Chutney:

Green Chilly – 1
Fresh Grated Coconut – ½ cup
Coriander leaves – 2 tablespoons
Mustard Seeds – ½ tsp.
Turmeric powder – pinch

Method:

In a heavy bottom pan, heat the oil. When the oil is hot enough, add mustard seeds & let it splutter. Next add chana dal, urad dal and green chillies & fry until the dal becomes light brown in color. This usually takes about a minute. Add pumpkin to it, sprinkle little water and stir it gently. Cover with lid and let it cook on medium heat for 4-5 minutes. The pumpkin should be soft to touch, but should not lose its shape. This can be garnished with coriander and served as a stir-fry. Meanwhile, grind the ingredients mentioned for coconut/mustard chutney. Add this chutney to the pumpkin stir-fry, along with low-fat yoghurt. If it is too thick, add water to get a slightly thinner consistency. Add salt to taste. Garnish with coriander.